
In the spirit of cleaning out the fridge pre-vacation, I found this recipe, but I did make a few changes: I added a couple cloves of garlic and sauteed the vegetables longer than indicated in the recipe. I also cooked up some black beans. Instead of filling the tortillas in the pan I fried them up and we filled our own at the table. Also, I left out the jack cheese, I thought it would be a little to heavy, and the feta on its own provided the right tangy counterpoint to the subtle heat of the chiles. The only other thing I would add would be a squeeze of lime or perhaps some fresh green onion.
Also, note to self (or request to readers) figure out how to make really good crispy taco shells. Mine come out soggy!
2 comments:
ask S about crispy shells. She's the master.
You can't go wrong with garlic and chilis. Those two flavors are positively divine.
Post a Comment